![]() About that Black Forest Cake… Croatian Electrician and Cake Decoratorīecause I love a good food story, I can’t resist telling you this one. Biting into this cookie, there is more depth of chocolate flavor than in most chocolate desserts. It’s more like 40! But the more the merrier with this cookie. This gives you way more than the 24 cookies Matt and Renato promise. Or leave the batter in the fridge overnight. So you either have to start this recipe very early in the day. Forgotten was the fact that the batter has to rest for 6 hours. The last time these were made, they were meant for a dinner party gift to our hostess. The recipe says “Makes 24 cookies”…be prepared. Links to some of the others follow this recipe. All I can say is “Bravo”, as this pair has given Andrew inspiration for one great dessert after another. They still own and operate the bakery and even opened a branch in Tokyo. 17 years ago they ditched the Advertising business and opened a sublime bakery called “Baked” in Red Hook, Brooklyn. ![]() The recipe came from two of Andrew’s favorite bakers, Matt Lewis and Renato Poliafito in “Baked: New Frontiers in Baking” (Stewart Tabori Chang 2008). And the whipped cream of the cake is replaced with white chocolate inside the cookie. To look at them you think “Chocolate cookie.” The surprise is what’s inside. The model for this cookie is, of course, Bavaria’s most famous confection, the Black Forest Cake. ![]() Matt Lewis (L) and Renato Poliafito of Baked. When is a cookie more than a cookie? This one truly takes the cake. ![]()
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